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Start by crushing the shortbread biscuits into fine crumbs and mix them with the melted butter until well combined.
Press this mixture into the bottom of a springform pan to create a firm base.
In a separate bowl, whip the cold double cream until it forms soft peaks.
In another bowl, combine the cream cheese, 100 g of thick caramel, and icing sugar, mixing until smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the cheesecake filling over the biscuit base and smooth the top with a spatula.
Chill the cheesecake in the refrigerator for several hours or until set.
Once set, drizzle the remaining 120 g of caramel over the top of the cheesecake.
For the ganache, heat the 80 ml of double cream until just simmering, then pour it over the broken milk chocolate pieces.
Let it sit for a minute, then stir until the chocolate is completely melted and smooth.
Pour the ganache over the caramel layer and spread it evenly.
Finally, decorate the edges with Twix fingers for a delightful finish.